New York-Style Pizza Sauce

1. Gather the ingredients.

2. Push tomatoes and their juices through a food mill or pulse in a food processor until pulverized into a chunky puree. Set aside.

3. In a medium saucepan over medium-low heat, combine 2 tablespoons of butter and 1 tablespoon of olive oil, until butter is melted. Add 2 cloves of garlic, 1 1/2 teaspoons of oregano, 1/8 teaspoon of red pepper flakes, and 1/4 teaspoon salt and cook, stirring, for about 3 minutes.

4. Add tomatoes, onion, and 1 teaspoon of sugar. Bring to a simmer, reduce heat to the lowest setting and cook, stirring occasionally, for about 1 hour. Add more salt if necessary. Remove and discard onion.

5. Let cool and store unused portion in a container in the refrigerator for up to two weeks, or pour into zip-top bags and freeze.

New York-Style Pizza

New York–style pizza is generally large, hand-tossed and thin-crusted, often sold in wide slices to go. The crust is crisp along its edge but soft enough beneath its toppings so that you can fold it in half to eat. This style evolved from a type that originated in New York City in the early 1900s, and today refers to the style of pizza eaten in the states of New York, New Jersey, and Connecticut. Across the Northeast and elsewhere in the U.S., however, different variations exist.

Most often, New York–style pizza is hand-tossed, then covered in a light layer of tomato sauce and dry, grated, full-fat mozzarella cheese with additional toppings on top of the cheese. Pies are typically around 18 inches across and usually cut into eight slices. The crust of New York–style pizza is typically made from high-gluten bread flour. Typical condiments include dried oregano, dried basil, grated Parmesan cheese, garlic powder, and dried red chile pepper flakes.